It was not until we moved into Harrisburg, I was introduced to the world of Paranthas. Thanks to my then neighbour and now good friend Anju, now we are hooked to them. It was like love at first sight – I remember the day Anju invited us over for a weekend lunch at their place and made Mooli Paranthas for us. N and I just loved them, the crunchy outside filled with spicy and yummy mooli, cooked to perfection – words cannot describe that taste!! From then till now, I would have made mooli parantha numerous times, but, N would still say Anju makes the best paranthas……..and that was…….until today!!! Finally he said they are delicious! And I have to thank Anju for teaching me to make these and also for never forgetting to invite us over anytime she makes them!
Ingredients:
Mooli/Radish/Mullangi – 2 to 3 med size
Green chillies – 8 to 10
Dhaniya powder – 1/2 tsp
Coriander leaves – 1/2 cup
Salt to taste
Atta
Oil
Method:
1.Clean the Mooli and grate them.
2.Add salt and leave for 10 mins.
3.Squeeze out all the water from the mooli until it is almost dry into a separate vessel.
4.Add coriander powder, green chillies, coriander leaves to the grated squeezed mooli and keep it aside.
5.Mix the dough with the squeezed mooli water and knead (add water, if needed) to chapathi dough consistencey.
6.Leave the dough for atleast 1/2 hour and knead again with a little oil, until soft and pliable.
7.Make golf ball sized balls of the atta.
8.Flatten them between you palms.
9.Pinch the edges to expand it like a round basket.
10.Take the mooli and fill inside and bring the edges over and close.
11.Roll it into circles (just like roti/chapathi) about 6 to 8 inches in diameter.
12.Cook on a hot Tawa, when brown spots appear, turn sides.
13.Oil the browned side and then oil the other side, take off the heat.
Serve with a blob of butter on top and any pickle or chutney and a tall glass of chilled lassi – Punjabi style!!!
Kadambam - My Recipe Book 